NO BAKE - LIGHT AND FLUFFY CHEESECAKE
Very easy to make and delicious
Provided by Mary Lee
Categories Cakes
Time 50m
Number Of Ingredients 8
Steps:
- 1. Crust Mix graham cracker crumbs and melted butter together; pack 2/3 of mixture on bottom and sides of 9x13x2-inch pan. Note: To save time , you can also use 2 store bought pre-made graham cracker crust .. there is enough filling from this recipe to fill two crusts.
- 2. Filling Dissolve gelatin in boiling water. Chill until slightly thickened. Cream together cheese, sugar and vanilla; add gelatin and blend well. Fold in stiffly whipped MILNOT. (This can be done with electric mixer.) Pour filling into graham crust . Top evenly with final 1/3 of graham cracker crumbs.
- 3. Refrigerate at least 6 hours before serving. Note: If desired top with your favorite topping before serving (cherry, strawberry, blueberry) 12 servings
LIGHT & FLUFFY CHEESECAKE
Be warned - just because it's "Light" doesn't mean it's healthy! This is my mother's recipe that I grew up on, but I don't know where it came from. It may look like a lot of steps, but it's still easy and of course worth it. Everybody loves it. I like it a lot better than the dense real stuff. Hope you enjoy it too.
Provided by Allison McDade
Categories Other Desserts
Time 1h
Number Of Ingredients 10
Steps:
- 1. Pour evaporated milk into mixing bowl and set it in the freezer for about 30-40 minutes, until ice crystals form around the edge.
- 2. While you wait for that to freeze up, dissolve the jello in the boiling water, and let cool to room temperature, just on the counter is fine.
- 3. Crush graham crackers, and mix with butter, the 2 Tbsp sugar, and cinnamon to form a loose crust mixture.
- 4. Mix the cream cheese, 1 cup sugar, and vanilla until it is soft.
- 5. By the time you've done the other steps, the evaporated milk ought to be close to done enough. Take it out of the freezer and whip it until it's the consistency of whipped cream/CoolWhip and will stand in peaks.
- 6. Add the cream cheese mixture and mix. Add the cooled jello last and mix again until just blended.
- 7. In a 9"x13"x2" pan, place 1/2 to 2/3 of the crumb mixture, and press it down. Pour the stuff you've been mixing up on top of that, then top with the rest of the crumbs.
- 8. Refrigerate at least 2 hours, but longer is better, even overnight. Then cut up in pieces and serve!
NO BAKE LEMON CHEESECAKE
This easy, no bake lemon cheesecake recipe is a copycat of the one Woolworth's used to serve at their lunch counters in the 1960s. It was good then and it's even better now!
Provided by Marye Audet-White
Categories No Bake Dessert
Time 8h5m
Number Of Ingredients 7
Steps:
- Dissolve gelatin in boiling water.
- Let cool until it starts to thicken, about 20 to 30 minutes.
- Beat cream cheese, sugar and lemon juice on low until smooth.
- Add thickened gelatin; beat until well blended.
- In another bowl, beat chilled evaporated milk until fluffy.
- Carefully fold in the cream cheese mixture and blend well with a rubber spatula.
- Line the bottom of a 9-by-13-inch pan with crushed graham crackers.
- Spoon the filling into pan gently, spreading evenly with a spoon.
- Top with more crushed graham crackers, cover, and chill overnight.
- Cut in squares to serve.
Nutrition Facts : Calories 276 kcal, Carbohydrate 42 g, Protein 5 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 29 mg, Sodium 250 mg, Fiber 1 g, Sugar 31 g, ServingSize 1 serving
LIGHT LEMON CHEESECAKE
This is a quick no-bake light cheesecake. It has a great texture and flavor. Cook time is for chilling.
Provided by Chris from Kansas
Categories Cheesecake
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Spray 9-inch pie plate with cooking spray.
- Sprinkle with 1/2 of the graham cracker crumbs; set aside.
- Dissolve gelatin completely in boiling water in a small bowl, stirring 2 minutes.
- Pour into blender container.
- Add cheeses; cover.
- Blend on medium speed until smooth, scraping down sides occasionally.
- Pour into large bowl.
- Gently stir in whipped topping.
- Spread in prepared pie plate.
- Sprinkle remaining crumbs around outside edge, leaving center plain.
- Refrigerate 4 hours or until firm.
- Just before serving, gently spread pie filling onto center of cheesecake.
NO BAKE LEMON CHEESECAKE
Light and fluffy no bake cheesecake with a tart lemon taste.
Provided by Jan Wood
Categories Desserts Cakes Lemon Cake Recipes
Time 3h20m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and confectioners' sugar. Mix well and press into the bottom of a 10 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool. Turn off oven.
- Dissolve lemon gelatin in boiling water. Let cool until thick, but not set. In a large bowl, beat cream cheese, white sugar and vanilla until smooth. Set aside.
- In a separate bowl, whip evaporated milk until thick and stiff peaks form. Pour in lemon gelatin and keep mixing until well blended. Fold in cream cheese mixture.
- Pour filling into crust. Chill in refrigerator for at least 3 hours before serving.
Nutrition Facts : Calories 165.5 calories, Carbohydrate 20.6 g, Cholesterol 22.1 mg, Fat 8.6 g, Fiber 0.3 g, Protein 2.2 g, SaturatedFat 4.9 g, Sodium 144 mg, Sugar 15.6 g
LIGHT LEMON FLUFF DESSERT
This came from my grandmother, whose family owned a bakery. My grandmother's was the full-fat version and I didn't want to mess with perfection too much, so I only made a few healthier substitutions. It's sweet, lemony and light, and we occasionally slice fresh strawberries over the top. -Nancy Brown, Dahinda, Illinois
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 20 servings.
Number Of Ingredients 9
Steps:
- Pour milk into a large metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours., In a small bowl, combine graham cracker crumbs and butter; set aside 1 tablespoon for topping. Press remaining crumb mixture into a 13-in. x 9-in. baking dish. Chill until set., Meanwhile, in a small bowl, dissolve gelatin in boiling water. Stir in lemon juice; cool., In another bowl, beat the cream cheese, sugar and vanilla until smooth. Add gelatin mixture and mix well. Beat evaporated milk until soft peaks form; fold into cream cheese mixture. Pour over crust. Sprinkle with reserved crumbs. Refrigerate for at least 2 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 135 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 136mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
LIGHT AND FLUFFY LEMON JELLO CHEESECAKE
I got this recipe in 1980 when I worked at University of Michigan hospital. The ward secretary on our unit always brought this to our potluck lunches. Everyone loves it because of its great cheesecake flavor without the heaviness of regular cheesecake. Easy to make, easier to eat!
Provided by Barb Witherspoon
Categories Cheesecake
Time 2h15m
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- Mix Graham cracker crumbs, 1 tablespoon sugar, and melted butter or margarine.
- Press Graham cracker crumb mixture into the bottom of a 9"x13" pan. (You do not need to grease the pan.).
- Mix lemon Jello with 2 cups boiling water until Jello is dissolved.
- Add cream cheese to Jello mixture, breaking cheese up with a potato masher or the beaters of an electric mixer.
- In a chilled bowl (glass or metal work best) whip with electric mixer chilled evaporated milk with 1 tablespoon sugar until small peaks form. (Getting peaks to form is much easier if the bowl and milk are cold.).
- Add Jello mixture to evaporated milk and continue to beat until well blended.
- Pour over Graham cracker crust.
- Chill until firm.
Nutrition Facts : Calories 183.3, Fat 10.5, SaturatedFat 5.9, Cholesterol 29.5, Sodium 183.7, Carbohydrate 19.5, Fiber 0.3, Sugar 12.8, Protein 3.5
LEMON CHEESECAKE MADE WITH LEMON JELLY (JELLO) AND EVAPORATED MILK
Provided by Susan
Number Of Ingredients 9
Steps:
- Crush the biscuits, melt butter and combine.
- Press into the bottom and sides of a 22cm springform cake pan
- Bake in a moderate oven for 10 minutes.
- Dissolve jelly in the hot water then add the lemon juice and set aside.
- Whip the evaporated milk until very thick.
- Meanwhile separately beat the cream cheese and add the sugar and vanilla.
- Add the cream cheese mixture to the well whipped evaporated milk.
- While the mixer is still going add in the (still warm) lemon jelly mixture.
- Pour the filling into the biscuit case and chill for 24 hours.
- Garnish with strawberries or crushed pineapple.
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LIGHT NO BAKE LEMON CHEESECAKE (SECRET INGREDIENT!)
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Reviews 16Category DessertCuisine AmericanTotal Time 20 mins
- In a medium bowl, whisk together lemon Jello powder and boiling water until smooth. Set aside to cool slightly.
- In another medium bowl, combine graham cracker crumbs, butter and canola oil. Press firmly into the bottom of a 8 or 9" Springform pan (a pie plate would work just as well!).
- Add cottage cheese and sugar to a blender and puree until completely smooth. Add the Jello mixture and puree until combined. Pour into prepared crust and refrigerate until completely set (at least 4 hours).
- Run a knife around the inside edge of the Springform pan to loosen the cheesecake. Remove the sides of the pan and garnish with whipped cream, fresh berries and lemon zest.
JELLO CHEESECAKE RECIPE {NO BAKE!} | LIL' LUNA
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5/5 (8)Category DessertCuisine AmericanTotal Time 6 hrs 30 mins
- Sprinkle the jello into the boiling water. Stir the mixture for the jello to dissolve. Set aside as you make the rest of the filling.
EASY FLUFFY NO BAKE VANILLA BLUEBERRY CHEESECAKE WITH GELATIN
From cookwithbelula.com
5/5 (2)Total Time 45 minsCategory Dessert, No Bake Desserts, CakesCalories 314 per serving
- Line the sides of 8-inch (20 cm) springform pan with parchment paper. Combine the cookie crumbs with the melted butter. Pour into an 8-inch (20 cm) springform pan and evenly cover the bottom of the pan using a spoon or your fingers. Refrigerate until set.
- Hydrate the gelatin leaves in ice cold water. Whip the cream and set aside in the refrigerator. Using the whisk of your stand mixer beat the eggs, the lemon zests and sugar until it has gained in volume and has changed to pale yellow color. Add the cream cheese and scraped vanilla bean. Whisk at medium speed until incorporated and there are no lumps. Warm the lemon juice and add the hydrated gelatin leaves or the gelatin power. Whisk until it is properly dissolved. Add to the egg/sugar/cream cheese mixture and whisk on high speed for 1 minute. Fold in the whipped cream using a rubber spatula. Transfer on to the springform cake pan and refrigerate overnight.
- Combine all the ingredients in a small pan and bring to a boil. Cook for about 10 minutes until you obtain a dense sauce.
- Unmold the cheesecake and transfer onto to serving plate. Top with blueberry sauce and fresh blueberries
WOOLWORTH ICEBOX CHEESECAKE RECIPE - I AM BAKER
From iambaker.net
5/5 (5)Total Time 12 hrs 45 minsCategory DessertCalories 315 per serving
- Chill the bowl of a stand mixer and the whisk attachment in the freezer for at least 30 minutes. (This will help get peaks when whipping the evaporated milk.)
- In a medium bowl cream together cream cheese and sugar with a hand mixer. Add vanilla and mix until well blended (2-3 minutes). Set aside.
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